Farm Fresh Rhubarb Scones

Rhubarb is in season! What a great excuse to make (and enjoy) some delicious baked goods. This scone is a sweet treat that can be eaten anytime throughout the day.

Ingredients

SCONES

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 Tablespoon baking powder

• ½ teaspoon salt

• 1 cup diced rhubarb (about 1-2 stalks)

• 1 ¼ cup heavy whipping cream

TOPPING

• 1 Tablespoon granulated sugar

• 3 Tablespoons butter, melted

OPTIONAL GLAZE

• 3/4 cup powdered sugar

• 2 Tablespoons whipping cream

• 1/2 teaspoon vanilla extract

INSTRUCTIONS

FOR THE SCONES

1. Preheat your oven to 400°.

2. Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.

3. Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.

4. Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.

5. Sprinkle the scones with 1 Tablespoon sugar.

6. Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)

7. Brush with melted butter and serve warm.

8. Store leftovers at room temperature in an airtight container for up to 3 days.

FOR THE OPTIONAL GLAZE

1. Mix all the ingredients in a small bowl and whisk until smooth.

2. Drizzle over the scones once they are cooled.